Chicken question

ButcherBBQ · Postby **ButcherBBQ** » Wed May 11, 2011 6:10 am

Okay we cook mostly KCBS where we do parts, thinking about a few cooks south of the Red River, What is the most widely used method of cooking half chickens? In a butter bath, on the grill, in the smoker, or a combination?

3 star redneck · Postby **3 star redneck** » Wed May 11, 2011 7:00 am

ButcherBBQ wrote:Okay we cook mostly KCBS where we do parts, thinking about a few cooks south of the Red River, What is the most widely used method of cooking half chickens? In a butter bath, on the grill, in the smoker, or a combination?

hey david, well most of us here brine overnite, then grill over direct heat aka.wsa, brinkman, backwoods..there is a few that still smoke chicken...

BigTex33 · Postby **BigTex33** » Wed May 11, 2011 8:48 am

We grill with indirect heat on a Weber 22.5". We have always made final table, and have a couple 1st places with that method.

Snow Bunny · Postby **Snow Bunny** » Wed May 11, 2011 12:57 pm

I modified my Smokey Joe into a mini wsm, works perfect for 2 chicken halves, about 20 coals and up to temp in 5 minutes

ButcherBBQ · Postby **ButcherBBQ** » Wed May 11, 2011 2:37 pm

Great, was just curious what the norm was.

Southern Pride BBQ · Postby **Southern Pride BBQ** » Wed May 11, 2011 7:18 pm

Hot, fast and in a hurry on a weber smoke and grill...... we need a company to come up with a competition chicken brine or soak (HINT, HINT)......

ButcherBBQ · Postby **ButcherBBQ** » Wed May 11, 2011 7:22 pm

Southern Pride BBQ wrote:Hot, fast and in a hurry on a weber smoke and grill...... we need a company to come up with a competition chicken brine or soak (HINT, HINT)......

Just wait about 3 weeks (hint hint back).

Southern Pride BBQ · Postby **Southern Pride BBQ** » Wed May 11, 2011 8:31 pm

Well right now im using your competitors in competition (hint, hint), maybe you could hook me up with some to try out for a trial run (hint, hint)......

ButcherBBQ · Postby **ButcherBBQ** » Wed May 11, 2011 9:09 pm

Southern Pride BBQ wrote:Well right now im using your competitors in competition (hint, hint), maybe you could hook me up with some to try out for a trial run (hint, hint)......

We might just have to do something about that.

RWBTEX · Postby **RWBTEX** » Wed May 11, 2011 9:39 pm

Another briner here, pretty much always a top ten chicken but havent hit 1st again since I started cooking again early last year. Was away from competitive cooking and riding dirtbikes for several years now back. I find that there are many more competitors than before and many more rubs,spices, sauces and marinades ect.ect. right off the shelf that are very very good. The game has gotten tuff to win but its all the more fun to try. David your brisket injection is spot on so what ever you do with chicken should be too, I want some asap too and will gladly pay for it. Thanks for giving us the help we need to win. BTW I have placed well both with smoke and grilling chicken but I prefer the grill.

Good luck
RWB

ezbbq · Postby **ezbbq** » Wed May 11, 2011 9:51 pm

We cook our chicken on a WSM with pecan. Takes 'bout 2-2 1/2 hours. We usually do OK. We also brine overnite.

atcNick · Postby **atcNick** » Thu May 12, 2011 7:57 am

What kind of wood do y'all use for chicken?

-Nick via Tapatalk

3 star redneck · Postby **3 star redneck** » Thu May 12, 2011 8:05 am

atcNick wrote:What kind of wood do y'all use for chicken?

-Nick via Tapatalk

Some use pecan, hickory....

atcNick · Postby **atcNick** » Thu May 12, 2011 8:55 am

3 star redneck wrote:
atcNick wrote:What kind of wood do y'all use for chicken?

-Nick via Tapatalk

Some use pecan, hickory....

Figured mesquite would be popular on chicken in tx

-Nick via Tapatalk

3 star redneck · Postby **3 star redneck** » Thu May 12, 2011 9:09 am

Not much mesquite used unless you go out west, aint know cedar on my place , along the river...that was the first to go yrs ago..... :roll:

The Texas BBQ Forum

Friendly forums dedicated to BBQ for those who like to talk about Texas BBQ.